Rote Grütze is a fruit dessert from northern Germany made by briefly simmering red berries and thickening them smoothly with cornflour. Adding the cornflour without lumps and cooking the fruit without mashing it takes real experience. Served cold, it's also a popular light summer dessert.
Simmer the redcurrants, blackberries and strawberries with the water and caster sugar over medium heat for 8 minutes, stirring gently without mashing the fruit.
Pour in the dissolved cornflour in a thin stream, stirring constantly, and simmer for another 2 minutes until it thickens, then remove from the heat.
Stir in the lemon juice and divide the dessert into bowls.
Chill in the fridge for at least 2 hours before serving.
Add the cornflour right before removing from the heat, pouring it in a thin stream while stirring constantly, or it clumps and you can't get a smooth texture back.
Adding a few drops of lemon juice to the fruit mixture balances the sweetness and keeps the colour more vivid.
Admin DadaGastro · verified in test kitchenEditör notundaki gibi birkaç damla limon suyu ekledim, renk gerçekten daha canlı kaldı ve tatlılığı da güzelce dengeledi.
Nişastayı bir anda döktüm ve karıştırmayı yaklaşık 1 dakika kadar geciktirdim, tatlının içinde küçük ve oldukça sinir bozucu topaklar kaldı, ikinci denemede yavaşça ekleyince sorun tamamen çözüldü.
Nişastayı tarifte anlatıldığı gibi ince bir akışla ekleyip sürekli karıştırınca hiç topaklanmadı, kıvam gerçekten pürüzsüz çıktı.
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